Keralan chicken pepper fry
This deliciously simple dish from the southern Indian state of Kerala showcases one of its finest exports – black pepper – alongside a host of other aromatics. Ready in under an hour, the thick sauce clings to the chicken making it perfect for serving alongside breads or other side dishes.
Ingredients
Metric
Imperial
- coconut oil, or vegetable oil, for frying
- 4 cloves
- 1/2 cinnamon stick
- 3 green cardamom pods
- 2 tsp fennel seeds
- 200g of shallots, finely chopped
- 1 sprig of curry leaf
- 2 tsp ginger-garlic paste
- 4 large tomatoes, sliced
- 2 1/2 tsp ground coriander
- 3/4 tsp ground turmeric
- 1/2 tsp red chilli powder
- 1 tsp freshly ground black pepper, plus extra to garnish
- 300g of boneless chicken thighs, chopped into bite-sized pieces
- 1/2 lemon, juiced
- 1 handful of fresh coriander, chopped
- sea salt, to taste
- flatbreads, such as Malabar parotta, or cooked rice, to serve
Method
Heat a generous drizzle of oil in pan over a high heat, then once hot add the cloves, cinnamon, green cardamom and fennel seeds. Tip in the shallots and cook, stirring frequently, until the shallots soften slightly (around 2-3 minutes)
- coconut oil, or vegetable oil, for frying
- 4 cloves
- 1/2 cinnamon stick
- 2 tsp fennel seeds
- 3 green cardamom pods
- 200g of shallots, finely chopped
Add the curry leaves and a good pinch of salt and continue to cook until the onions are translucent and beginning to turn golden. Add the ginger-garlic paste and cook for a few more minutes until fragrant
- 1 sprig of curry leaf
- sea salt, to taste
- 2 tsp ginger-garlic paste
Tip in the tomatoes and continue to cook until they begin to break down, adding a few splashes of water as you do so to help them form a sauce. Add the ground coriander, turmeric, chilli powder and black pepper and stir again – adding a touch more water and scraping the bottom of the pan to release any caramelised bits
- 4 large tomatoes, sliced
- 2 1/2 tsp ground coriander
- 3/4 tsp ground turmeric
- 1/2 tsp red chilli powder
- 1 tsp freshly ground black pepper, plus extra to garnish
Add the chicken and stir to coat the meat in the sauce. Turn down the heat, add another pinch of salt and gently simmer for 10 minutes
- 300g of boneless chicken thighs, chopped into bite-sized pieces
- sea salt, to taste
When the chicken is cooked, add the lemon juice and most of the chopped coriander. Serve with some more black pepper and the remaining coriander sprinkled over the top and some breads or rice to accompany
- 1/2 lemon, juiced
- 1 handful of fresh coriander, chopped
- flatbreads, such as Malabar parotta, or cooked rice, to serve
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